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Hearty Crockpot Chili

A steaming bowl of hearty crockpot chili with tender beef chunks and kidney beans.
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A simple, set-and-forget slow cooker chili recipe perfect for game days or weeknight dinners. This ground beef and kidney bean chili is packed with flavor and easy to make in large batches.

Ingredients

Scale
  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 (4 ounce) can chopped green chilies, undrained
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a large skillet, brown the ground beef with the chopped onion over medium-high heat. Drain off any excess grease.
  2. Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
  3. Transfer the ground beef mixture to a slow cooker.
  4. Stir in the crushed tomatoes, kidney beans, black beans, diced tomatoes with green chilies, chopped green chilies, and beef broth.
  5. Add the chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything to combine.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the flavors have melded and the chili is heated through.
  7. Serve hot with your favorite toppings.

Notes

  • For a thicker chili, remove the lid during the last 30 minutes of cooking.
  • This chili freezes well. Let it cool completely, then store in airtight containers for up to 3 months.
  • Suggested toppings include shredded cheese, sour cream, chopped onions, jalapeños, and tortilla chips.

Nutrition

Find it online: https://mdlatdmm.com/crockpot-chili-recipe/